Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Special equipment needed:
- Grill or grill pan
- Whisk
- Small saucepan
Step-by-step instructions:
1. In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes until the sauce thickens.
2. In a small bowl, mix cornstarch and water until smooth. Add the mixture to the sauce and whisk until well combined. Simmer for another 2-3 minutes until the sauce thickens again. Remove from heat and set aside.
3. Preheat grill or grill pan over medium-high heat.
4. Brush salmon fillets with vegetable oil and season with salt and pepper.
5. Place salmon fillets on the grill or grill pan, skin side down. Cook for 4-5 minutes on each side until the salmon is cooked through and the skin is crispy.
6. Brush the teriyaki sauce over the salmon fillets and continue to cook for another minute on each side until the sauce caramelizes.
7. Remove salmon fillets from the grill or grill pan and transfer to a serving platter.
8. Garnish with sesame seeds and green onions.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 12g
Protein: 32g
Substitutions for ingredients:
- Mirin can be substituted with sweet sherry or white wine.
- Sake can be substituted with dry white wine or rice vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with canola oil or olive oil.
Variations:
- Add sliced mushrooms to the teriyaki sauce for extra umami flavor.
- Use other types of fish such as tuna or swordfish instead of salmon.
- Add a splash of lemon juice to the teriyaki sauce for a citrusy twist.
Tips and tricks:
- Make sure the grill or grill pan is well-oiled to prevent the salmon from sticking.
- Don't overcook the salmon or it will become dry and tough.
- Use a meat thermometer to check the internal temperature of the salmon. It should be 145°F (63°C).
- Double the recipe for a larger crowd.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the salmon in the microwave or oven until heated through.
Presentation ideas:
Serve the salmon fillets on a bed of steamed rice or with roasted vegetables.
Garnishes:
Sesame seeds and green onions
Pairings:
Serve with a side of stir-fried vegetables or a green salad.
Suggested side dishes:
Steamed rice, roasted vegetables, stir-fried vegetables, green salad
Troubleshooting advice:
- If the teriyaki sauce is too thick, add a splash of water to thin it out.
- If the salmon sticks to the grill or grill pan, use a spatula to gently release it.
Food safety advice:
- Make sure the salmon is cooked to an internal temperature of 145°F (63°C).
- Wash your hands and all cooking utensils thoroughly before and after handling raw fish.
Food history:
Teriyaki sauce originated in Japan in the 17th century as a way to preserve fish. The word "teriyaki" comes from the Japanese words "teri" (glaze) and "yaki" (grill).
Flavor profiles:
Salty, sweet, umami
Serving suggestions:
Serve the salmon fillets on a large platter with the teriyaki sauce on the side.
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Region: Japanese